Gluten Free Zucchini Carrot Muffins
Bursting with wholesome flavors and packed with hidden veggies, these Gluten Free Zucchini Carrot Muffins are the perfect balance of nutritious and delicious. Made with almond flour and tapioca flour, they’re naturally gluten-free and feature the subtle sweetness of grated zucchini, carrots, and maple syrup. A touch of cinnamon adds warmth, while optional chopped walnuts or pecans provide a delightful crunch. These moist and fluffy muffins come together with minimal effort, making them a quick and healthy snack or breakfast option for the whole family. Whether you enjoy them fresh out of the oven or on the go, these muffins are a great way to sneak extra vegetables into your day without compromising on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.25 cups Coconut oil, melted and cooled
- 0.5 cups Maple syrup
- 1 teaspoons Vanilla extract
- 1 cup Zucchini, grated and squeezed to remove excess moisture
- 1 cup Carrot, grated
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium mixing bowl, combine almond flour, tapioca flour, baking powder, baking soda, ground cinnamon, and salt. Whisk together to evenly distribute the dry ingredients.
In a large mixing bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Gently fold in the grated zucchini, grated carrot, and chopped nuts (if using). Ensure the mixture is evenly incorporated but avoid overmixing.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 135.0 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 697 mg | 54% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
